Tuesday, 28 January 2014

Homegrown Roasted Beetroot with Runner Beans, Almonds and Chilli

Winter doesn't scare me when it comes to salads, I eat them all year round. This is a very late post as I actually concocted it up in September, before I went to India. There's something very therapeutic and rewarding about picking your own vegetables. Last year, we had masses of runner beans - I think I picked them at least 6 times. 

Ingredients (serves 3-4)

- 4 baby beetroot, chopped into quarters
- 10 runner beans, chopped
- a handful of almonds
- a sprinkle of chilli flakes (I used a grinder and ground a pinch in)
- 1 tbsp good quality olive oil
- juice of 1/4 lemon

1. Start by heating the oven to 200c. Once the oven is hot, put the chopped beetroot quarters into an oven tray and coat with vegetable oil. Cook them for 40-45 minutes, until soft and tender. (N.B. I cooked my beetroot the day before, thus giving me leeway to experiment).

2. Boil some water for the runner beans, and cook them for 3-5 minutes until tender and light green in colour.

3. Add the beans, beetroot, lemon juice, oil and chilli flakes to a bowl, and toss a few times. Finally, sprinkle over the almonds and season with salt and pepper. 

Serve this salad on it's own, with cheese and biscuits, or with a selection of other salads.

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